[SP1-4] Food Function of Garlic : Anticancer and Antithrombotic Effects of Organosulfur Components Derived from Garlic

Taiichi ,  o Seki ,  Toyohiko A 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

Anti-inflammatory and Anti-cancer Activity of Garlic Organosulfur Components

Yung Hyun Choi

한국식품영양과학회 학술대회발표집

2012 .10

NATURALLY OCCURRING FLAVONOIDS AND ORGANOSULFUR COMPOUNDS : THEIR ACTION ON THE BIOTRANSFORMATION OF CHEMICAL CARCINOGEN

Hyang Sook Chun

한국식품영양과학회 학술대회발표집

2001 .12

Identification and Characterization of Organosulfur Cmpounds from Blanched Garlic (Allium sativum L.)

Seong-Hun Jeong ,  Gyoung-Min Kim ,  Hwan-Sik Yoon 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

자가숙성발효 후 흑마늘의 S-Allyl-L-cystein, Diallyl Disulfide 및 Total Amino Acids 분석

김문수 ,  김민주 ,  방우석 외 2명

한국식품영양과학회지

2012 .05

Dynamics of Organosulfur Compounds in Alliinase-Activated and Inactivated Garlic(Allium sativum L.) with UPLC-Electrospray Ionization Tandem Mass Spectrometry

Seong Hun Jeong ,  Gyoung Min Kim ,  Jong Su Kim 외 2명

한국식품영양과학회 학술대회발표집

2013 .11

마늘 발효추출물 처리에 의한 U937 인체 혈구암 세포의 Apoptosis 유도

박세진 ,  Seetha ,  aman Rajaseka 외 10명

한국원예학회 학술발표요지

2012 .05

Comparison between the antioxidant properties of environment-friendly agro-produce and processed food

Kim ,  Soo-Mi ,  Kim 외 10명

한국유기농업학회 학술발표대회 논문집

2009 .01

Garlic and Cancer Prevention

Eun-Sil Kim ,  Hui-Chung Chun ,  Byong-Ki Kim 외 1명

Journal of Food Science and Nutrition

1997 .06

마늘 모형을 이용한 마늘 생산 예측

문경환 ,  송은영 ,  위승환 외 2명

한국농림기상학회 학술발표논문집

2018 .01

Changes in Volatile Compounds in Garlic by Cooking Methods

Ga-Yeon Kim ,  Se-Young Kwun ,  Eun-Hee Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Development of semi-dried garlic of promotion of consumption of Korean garlic

Seung-Woo Lee ,  Sang-Hyen Kim ,  Gu-Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatment conditions

Il-Doo Kim ,  Yong-Sung Pa ,  k 외 3명

한국식품과학회지

2019 .10

Garlic Fermentation by Lactic Acid Bacteria

Yu Sun Kim ,  Hyung Hee Baek ,  Ill Min Chung 외 2명

Food Science and Biotechnology

2009 .10

8. 마늘의 2次生長発生에 미치는 短日處理効果에 관한 研究

文源 ,  李炳馹 ,  金鍾紀

한국원예학회 학술발표요지

1984 .10

Inhibition of Lipoxygenase Activity by the Extract of Various Processed Garlic - Inhibitory Effect of Garlic Extracts on Soybean Lipoxygenase Activity -

김미리 ,  모은경 ,  김성희 외 1명

한국식품영양과학회지

1993 .07

Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus

Yeong-Ju Seo ,  Oh-Cheon Gweon ,  Jieun Im 외 3명

Journal of Food Science and Nutrition

2009 .03

Garlic (Allium sativum L.) using Multivariate Analysis of PLS Prediction Modeling of Garlic Acid Compound Content From FT-IR Spectral Data

Chun Hwan Kim ,  Seung Yeob Song ,  Young Bin Jung 외 3명

한국원예학회 학술발표요지

2016 .05

[P2-54] Nutrients of Different Garlic Species

Jung-Hye Shin ,  Min-Jung Kang ,  Seoung-Mi Yang 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

Garlic and Health

Ch ,  is Kik ,  Ma 외 4명

한국원예학회 기타 간행물

2006 .08